Chicken and Crayfish with Whipping Cream, Served with a Barley Rissotto - Strasbourg , Alsace, France

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Chicken and Crayfish with Whipping Cream, Served with a Barley Rissotto

  From the restaurant La Cour d'Alsace in Obernai 

  Ingredients to serve 4 people 
1 farm-bred chicken to serve 4
400 g of crayfish
50 g of onions
50 g of leeks
50 g of celery
50 g of carrots
1/2 of a soup spoon of tomato concentrate
5 cl of cognac
whipping cream
salt and pepper
olive oil
white vinegar
Ingredients for the barley risotto:
15 cl of cream
200 g of barley
50 g of butter
50 g of onions
50 g of leeks
50 g of celery
50 g of carrots
chervil for decoration

  Preparation 
Remove the crayfish tails from the bones and drain. Reserve the carcasses and the heads for the bisque. Sauté the carcasses and the heads in olive oil until they are lightly colored. Add a bit of finely chopped onion, leek, celery and carrot (50 g total). Deglaze and flambé with cognac. Add the tomato concentrate and cover with water. Cook for 1/2 hour then strain. Season with salt and pepper.

Cut the chicken into 8 pieces, each leg and breast should be cut in two. With the remainder of the chicken carcass make a well-flavoured stock. Flour, season the chicken pieces with salt and pepper and panfry them in butter to lightly color them. Pour in the bisque and half of the chicken stock and let cook for 20 minutes. Add some cream and correct seasonings.

While the chicken is cooking, prepare the barley risotto. Half-cook in butter the chopped onion as well as the carrots, leeks and celery which should be in1 mm cubes. Pour in the barley, add salt and pepper, and stir in the other half of the chicken stock. Continue adding water until the liquid doubles the volume of the barley. Cook slowly and covered for 25 minutes.
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